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Baking artisan bread with natural starters

Author: Mark Friend; Thomas Gibson
Publisher: Kansas City, Missouri : Andrews McMeel Publishing, [2018] ©2018
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are  Read more...
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Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
(OCoLC)1028803468
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Mark Friend; Thomas Gibson
ISBN: 9781449498719 144949871X
OCLC Number: 1055680290
Notes: Includes index.
Description: 1 online resource
Contents: What you need to get started --
Natural starters and bread baking --
Eight steps to baking: artisan bread the Farm to Market way --
San Francisco sourdough --
Levain, the French natural leaven --
Rye --
Biga, the Italian pre-ferment.
Responsibility: Mark Friend ; photography by Thomas Gibson.

Abstract:

Few pleasures are simpler than a slice of warm bread; and few bakers know bread like Mark Friend, founder To Market Bread Company.  Read more...

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